Yield: 24 5-oz. servings Por k rub : 10 lbs. pork loin, center cut 1 cup ground kona coffee 1⁄4 cup cocoa powder (non-alkalized) 1⁄8 cup cinnamon, ground 1⁄3 cup orange zest 1⁄8 cup salt 2 tsps. black pepper, butcher-grind Sauc e: 6 cups dried bing cherries 3 cups wine (or marsala, port, sherry or brandy) 3 cups Spanish onions, cut into 1-in. julienne 1⁄4 cup garlic, chopped 1⁄4 lb. butter 2 sprigs fresh thyme, if desired 2 qts. veal or pork demi glace as needed salt and pepper 1. Trim and ...
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